Pumpkin Cream

Pumpkin, the most famous fruit of Cucurbitaceae, icon of autumn season as well as an essential ingredient for one of the most popular dishes of this season: The pumpkin cream soup.

Cream of pumpkin contains not only the flavors of autumn, but also its chromatic nuances, thus giving a synesthesia which amazes both sight and palate. A warm magic to be served on the table in few simple steps. With the addition of potatoes, Parmesan cheese and fresh cheese, it becomes an enveloping and sensual companion throughout the winter. Word of CooKing!

Butternut pumpkin, 700 gr.

2 Onions, 350 gr. 2 White potatoes, 200 gr. EVO Oil, 20 gr. Parmesan 30 gr. Fresh spreadable cheese (Such as Philadelphia), 70 gr. Salt Black Pepper

Peel and coarsely chop the pumpkin, onions and potatoes.

Transfer the vegetables into a saucepan, cover everything with water and bring them quickly to boil, after that, lower the heat and let the ingredients cooking for about 30 minutes or until the ingredients have a soft consistency and an intense orange colored broth.

Transfer the boiled vegetables into a container, add all the other ingredients and blend them all together using an immersion blender, until you get a smooth and silky cream. If necessary, adjust the consistency to your own way by adding a bit of broth.

Serve hot, with a drizzle of extra virgin olive oil and a sprinkling of black pepper.

Have fun and ... Enjoy your meal !